Recipe Index

Tuesday, 26 September 2017

Mughalai Paneer

Mughalai Paneer Korma recipe was in my to-do list for long time.So I tried it last week for dineer along with plain parathas. Actually I was looking for a easy paneer recipe to make a quick dinner. I found this recipe with curd,cashews & coconut masala in Mughlai style and with a long list of ingredients. I found it interesting and prepared it by making small changes in the actual recipe to suit our taste buds. It came out really well with a restaurant touch.This gravy also goes well for Pulao & ghee rice.

The most important thing in this curry is that curd should be fresh & not sour at all else it will spoil the taste of this gravy. So friends,if you have fresh curd & paneer in hand,go ahead with this recipe.It tastes yum. This is one of the best mughalai curries that I have prepared. I will definitely be repeating this.

Ingredients:

Paneer - 1 cup ( 100gms cut into small cubes)

Cooking oil - 2 tbsp

Bayleaf - 1 no

Cinnamon – 1 inch

Cloves – 2 no

Cardamom - 1 no

Pepper corns - 1/8 tsp

Big onion - 1 no

Red chilli powder - 1/2 - 1 tsp ( add 1 tsp for spicy taste)

Dhania powder - 1 tsp

Turmeric powder 1/8 tsp

Garam masala powder – 1/2 tsp

Salt and water - as needed

Sugar - 1/2 to 1 tsp

To grind:

Grated coconut -1/4 cup

Fresh curd - 1/3 cup ( Should use fresh curd)

Cashew nuts - 8 nos

Ginger - 1 inch piece

Poppy seeds/Khus khus -1 tsp

Green chilli – 1 no

Method:

Cut the paneer into small cubes or strips and keep them immersed in hot water till use.

Grind all the ingredients given under “ To grind” to a smooth paste. Add water to grind if needed. Set aside.

Heat oil in a pan and saute Cinnamon, cloves, bayleaf, cardamom and pepper corns.Add big onions and saute until transparent.